Sweet potato

hello, I have a problem with these potatoes. whenever I try to fry the potatoes they become soft and oily. what's the solution besides starch?

Find more posts tagged with

Hi! My name is ________!

Comments

brian_martin2001

What temperature is your oil?

charlotte300896

180 Celsius

brian_martin2001

I really can't find much about the glass phase of sweet potato starch. Most of the recipes I'm finding recommend tossing in oil, them bake in an oven. You might try simmering them, to gelatinous the starches. Once they are softened, remove from the water and spread out on a cooking rack and let the surface dehydrate slightly. Cooling in the fridge or freezer will help with that. Then try frying as you would. If the results after that are still similar, you might try bumping your temp up to 200-230. Or just try baking them.

FrankM_3301

Have you ever had crispy sweet potatoes? These folks say cornstarch, then oil, then bake. I do a fair amount of sweet potatoes, rarely do I achieve crunchy or crispy. So, I am skeptical, but I will try it soon and report back.

brian_martin2001

I've had them crispy, but have never made them crispy. Most of the recipes I've seem call for using potato or corn starch, but as @Charlotte_Nunes_201512 isn't looking to add extra starch to these, that wouldn't do her much good. With that in mind, the only thing that i could think of is utilize what starch is present in the product, and treat it in such a way that would promote the forming of a crust on the exterior.

KateW40_1205672

I'd suggest to try to cut the potatoes on finer pieces and fry it on high fire - it should be more crunchy